CLAI
CLAI

Canestrello Toscano Faggiola Cheese

Weight: 0.7 kg
 

Canestrello Toscano Faggiola Cheese is an artisanal semi-matured cheese made from 100% mountain cow's milk, to which goat rennet is added to enhance its aromatic complexity. Hand-processed by the Faggiola Master Cheesemakers, it is distinguished by its tender paste and eyes, and its full, bold flavor.

And its name? A tribute to the ancient custom of storing it in reed baskets.

Distinctiveness:

  • Semi-mature mountain cheese: a maturation of about one month gives balance between softness and aromatic intensity.

  • Goat rennet for a strong taste: the addition of goat rennet enriches the sensory profile with more intense and distinctive notes.

  • Only mountain milk from the Tuscan-Romagna Apennines: Made with 100% Italian high-quality milk from mountain pastures.

Vacuum-packed.

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More information
 

Price per kg: €20.71

€14,50

Refrigerated Transport

Free shipping on orders over €65

Delivery in 2-5 working days

 
 

Information

Canestrello Toscano Faggiola comes from the Faggiola mountain dairies, where the art of cheese-making has been handed down for generations. This semi-mature soft cheese is the result of careful selection of raw materials and processing that is still done by hand. The goat rennet used in the recipe makes it tastier and richer than traditional fresh cheeses, while maintaining a soft, velvety texture. Each shape reflects the link with the territory and the guaranteed quality of Faggiola, a symbolic brand of dairy excellence in the Tuscan-Romagna Apennines. Not suitable for people who are lactose intolerant or allergic to milk proteins.

Pasteurized cow's milk, salt, rennet, selected milk enzymes, preservatives (by surface treatment): E202, E235.

Average nutritional values per 100g: Energy 1493 kJ / 360 kcal
Fat, 29 g
- Of which saturated fatty acids, 20 g
Carbohydrates, 1.7 g
- Of which sugars, 1.7 g
Protein, 23 g
Salt, 0.9 g

Store at 4°C / 9°C

Frequently asked questions

On average, the consumer can receive the order placed online within 3 days, which becomes 5 in the case of delivery to islands or at problematic times of the year (e.g. during the particularly busy Christmas period or if there are strikes, natural disasters, etc.). In everyday weekdays, average times are further reduced: usually every order received is prepared on the same day and the next working day is passed to the Courier for shipment. Should the order arrive over the weekend, it will be passed to the Courier for shipment on Monday.

Shipping on purchases made onclai is free for amounts greater than or equal to €65. For lower amounts, shipping has a variable cost depending on the region. More info

The minimum order to make a purchase is 29,90 €.

No, we currently deliver only to Italy, Republic of San Marino and Vatican City.

Products are placed in special boxes and carefully packaged. We wrap with paper all "loose" cold cuts, "loose" whole cheeses and glass products such as sauces, jars, wine bottles, oil.. All these box preparation operations are carried out by staff Clai. In warmer months, we make use of refrigerated transportation.

Yes, a user can purchase by entering only the information needed to proceed with the order and shipping.

Yes, only if it has not already been shipped. Otherwise, that is, if it has already been shipped, the order cannot be cancelled. For any issues, requests and/or needs, please use the email [email protected] to interact with the office Clai.

You can pay with: credit card, Pay Pal, Amazon Pay and Satispay.

In order to make a purchase on our shop you need to reach a minimum value of € 45, an amount that entitles you to free shipping.

For any issues, requests and/or needs, please use the email [email protected] to interact with the office Clai. It is suggested to keep on hand: copy of the order confirmation, damages found and some photos. If the finding is confirmed by the office Clai, the user will get a refund corresponding to the value of the product with anomalies.

Find out what a CLAI box looks like. 

With Paolo Cevoli 

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